Perhaps this will seem like an odd question, but can cake batter be refrigerated?
I found a recipe (which I also submitted to the recipe section) and want to make the cake...but I don't want to use all the batter.
I realize I can divide the recipe in half so I don't wind up w/ so much cake, but figured I'll ask and see what everyone else thinks.

The recipe is called "Magnolia Bakery Vanilla Birthday cake" -or something like that

I have refrigerated cake batter, but I've always used it within a few hours. I don't know why it would hurt it though. I'm curious what others will say....

How long before you bake?

Extended storage would seem to be a no-go

See below:

http://tinyurl.com/2ts5d3

http://www.recipezaar.com/bb/viewtopic.zsp?t=8832&sid=efe18a35fb38c5a9a08e66069eec9eac

HTH

I have never refrigerated cake batter but I have froze my cakes.

One thing about anything that does not have a air tight container goes bad quick and also the other stuff in your fridge may penetrate it if aint sealed enough. You dont want to have a cake taste like you left overs lol. Well that goes for any food that is not in a tight container.
Over all I think it may be okay for about 1 day but not sure so dont quote me. You can do a search online and see how long you can store it for.

I found this link you may want to read

The first rule of food storage in the home is to refrigerate or freeze perishables ... cookie dough and cake batter, because they carry a Salmonella risk. ...


http://www.cfsan.fda.gov/~dms/qa-fdb1.html


I hope you this helps

Your cake central friend,

Diana

When I was a kid and got my very first Easy Bake Oven, my mom refused to pay the high prices for the easy bake mixes. So she got me regular cake and brownie mixes; we'd mix them up and put them in tupperware containers in the 'frig. Then I could just scoop out what I needed, when I needed it.

I use any leftover batter to make 6" square cakes to put in the freezer; then I use them for samplings.